Oxtail casserole

Directions

1. Heat the oil in a large casserole dish.

2. Add the oxtail pieces and fry until browned all over.

3. Remove the meat with tongs and set aside.

4. Now add the onions to the oil remaining in the pot and fry for about 6 minutes, or until soft but not coloured.

5. Add the tomatoes, garlic and tomato purée to the pan and stir to mix.

6. Return the oxtail pieces to the pot, crumble in the stock cube and pour in just enough water to come level with the top of the ingredients.

7. Bring to a boil, reduce to a simmer then cover the pot and cook very gently for about 150 minutes, or until the meat is tender.

8. Season to taste with salt and freshly-ground black pepper.

9. Serve hot, accompanied by porridge.

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